Chicken fricassee with mushrooms

Preparation time: approx. 2 hours

Ingredients (for 6-8 servings)

  • 2 poularden (1.2 kg each)
  • 1 bunch of birch trees
  • salt
  • 5 black peppercorns
  • 90 g soft butter
  • 60 g of flour
  • 1/4 l white wine
  • 500 g of small, beautiful mushrooms
  • 100 g of cream
  • Pepper (mill)
  • Nutmeg (freshly grated)
  • 1 bunch of parsley


  1. Wash poultry, place in a large saucepan. Wash greens, peel if necessary, chop.
  2. Give vegetables to the poulards. Add enough water to cover the ingredients. Add 1 tbsp salt and peppercorns , bring to a boil. Then simmer over low heat for about 1 1/4 hours. Remove rising foam.
  3. Knead 60 g of butter with the flour, wrapped in foil and place in a cold place.
  4. Remove poularden, allow to cool slightly. Strain the broth, measure 2 l, put it back in the pot. Add wine, let it boil down to approx. 1.5 l.
  5. Clean mushrooms, halve if necessary. Fry for about 3 minutes in 30 g of hot butter. Remove meat from the bones, breaking into pieces that are not too small. Remove skin.
  6. Pour the cream into the broth, bring to the boil. Stir in flour butter piecewise with the whisk and lightly bind the broth. Cook with stirring for about 5 minutes, season with salt, pepper and nutmeg. Add meat and mushrooms, reheat. Serve with rice with chopped parsley.

Gerald Petit